last of summer succotash

Last of Summer Succotash | anutritionisteats.comWe’ve done our fair share of housesitting since we moved to Los Angeles and in addition to enjoying the perks of a real HOUSE, central air, backyards and GRILLS it’s also really fun to hang out in a neighborhood different than ours.

New neighborhoods = new restaurants!

One of our absolute favorite restaurants to visit when we’re housesitting is Beer Belly in Koreatown. (Watch the Diners, Drive-ins and Dives video here.) In addition to their great selection of craft beers (the beer list is always changing) they have some tasty bar food. We’ve tried quite a bit of the menu and love the duck fat fries, the pork belly chips and (and on a healthier note) the summer sucka tash.

Last of Summer Succotash | anutritionisteats.com

Right away, it was one of those dishes that I just knew I’d need to make at home. Because it’s simple enough and SO tasty. And those two words (simple + tasty) are essentially my food motto.

Traditionally, succotash is a combination of lima beans, corn and garlic or onion, but there are a ton of succotash varieties out there. Some are made with tomatoes, some red peppers and some swap edamame for lima beans. I knew right away that I wanted to include edamame in my version to up the protein a bit. I also wanted to include some zucchini because this succotash is all about celebrating end-of-summer produce, not to mention it’s always a good idea to add more vegetables where you can. Beer Belly is definitely the only place I’ve seen succotash topped with chipotle mayo and pickled shallots and I definitely wanted to include them.

Last of Summer Succotash | anutritionisteats.com

And even though corn is in season, and it’s best fresh, I used my favorite roasted corn from Trader Joe’s. Shucking and cutting off corn on the cob isn’t particularly laborious, but remember my motto above… SIMPLE! If you want to use fresh corn – major kudos! If you want to use frozen corn – I get you!

Let’s continue with the simple theme. This dish definitely is. Pickle the shallots. (The night before!) Mix up the chipotle mayo. Sauté the veggies for a few minutes. Done!

Last of Summer Succotash | anutritionisteats.com

Serve it alongside some grilled protein, or with some quinoa for a meatless meal.

Summers over now, right?

Last of Summer Succotash
Author: Emily Dingmann
Serves: 6
Ingredients
  • 1/2 cup apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 shallots, thinly sliced (about 3/4 cup sliced)
  • 1/4 cup light mayonnaise
  • 1 1/2 Tbsp chipotle, chopped with sauce
  • 1 1/2 cup corn kernels
  • 1 1/2 cup cooked edamame
  • 1 1/2 cup diced zucchini
  • 1 1/2 cup sliced grape tomatoes
  • 4 cloves garlic, minced
  • 1 tsp olive oil
Instructions
  1. Combine apple cider vinegar, sugar and salt in a small jar.
  2. Add sliced shallots to the jar and let sit overnight or for at least a few hours.
  3. Stir together mayonnaise and chipotle peppers and set aside.
  4. Prep remaining ingredients.
  5. Heat oil over medium heat in a large pan.
  6. Add vegetables and cook, stirring occasionally, for about …. minutes.
  7. To serve, top vegetables with a dollop of chipotle mayo and a few of the pickled shallots.
Calories: 143 Fat: 5 Carbohydrates: 15 Sugar: 4 Fiber: 4 Protein: 7
Notes
Pickled shallots should be made a day in advance if possible.

strawberries & cream oatmeal smoothie

In the name of all things “back to school,” I’m deeming this week breakfast week!

Strawberries & Cream Oatmeal Smoothie | A Nutritionist Eats

It’s starting out on a really good note. Yup. Breakfast is sounding realllllllly good.

And lucky for us all, it also tastes realllllllly good. And it’s a healthy, well-balanced way to start your day.

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

We’re talking a smoothie made with oats + milk + cottage cheese + frozen strawberries + a touch of honey. No fancy ingredients, just simple foods you have at home blended together. Have you ever tried oats in a smoothie? It may sound a little odd at first, but when they’re blended, they’re hardly noticeable. They provide a dose of whole grains, protein and fiber. I think they really take the smoothie from being part of a meal, to making it the entire meal.

This smoothie is creamy, its a touch sweet, and its really filling thanks to the 19 grams of protein (without any protein powder!) and 6 grams of fiber. (If you use cows milk, you’ll have even more protein!)

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

Quick nutrition lesson: protein is often lacking at morning meals, when cereal and breads are the norm but it’s important to make sure that each meal contains protein to prevent blood sugar crashes and mindless snacking later in the day. More on the why + protein-rich breakfast inspiration here:

Breakfast can be the most important – and tastiest – meal of the day.

Strawberries & Cream Oatmeal Smoothie
Author: Emily Dingmann
Prep time:
Total time:
Serves: 1
Ingredients
  • 1/2 cup oats
  • 1 cup milk
  • 1/2 cup cottage cheese
  • 1 cup frozen strawberries
  • 1 Tbsp honey
  • 1 tsp vanilla
Instructions
  1. Place the oats and milk in blender.
  2. Add remaining ingredients and blend until smooth.
Calories: 311 Fat: 5 grams Carbohydrates: 45 grams Sugar: 30 grams Fiber: 6 grams Protein: 19 grams

 

healthy taco pizza

(I changed up my site over the weekend, so if you’re on a reader, click through to check it out! It was planned for a few weeks from now, but after some major issues last week, I decided to go for it early. I’m still working on a few things, and unfortunately crossing my fingers a bit at this point that everything works as it is supposed to, but it’s close!)

Enough of the tech talk, let’s get on to the good stuff. Healthy Taco Pizza is today’s topic!

Healthy Taco Pizza | A Nutritionist Eats

This latest creation is another kid-friendly meal that I think the entire family will love. It’s hard not to.

I obviously don’t have kids of my own yet, but I have this laughable idea that my toddlers are going to love quinoa and kale. (They will, right?!)

Ok, that might be a stretch and while I’m still going to hold out hope, I do know that kids like tacos. And that kids like pizzas. In fact, everyone does – adults included!

Healthy Taco Pizza | A Nutritionist Eats

Taco pizzas are one of those meals that are filling, tasty and pretty healthy as well! To lighten things up, I use a tortilla for the crust, which also creates built-in portion control. If you’re really concerned with the calories and fat in ground beef, by all means, swap it out for extra-lean turkey.

As the GIF below illustrates, you top the tortilla with beans, cheese, ground beef and then layer on the fresh toppings like lettuce, tomato, onion and a drizzle of sour cream. (Hot sauce is good too!)

taco final

Everyone is happy. Everyone is satisfied. Everyone loves pizza + tacos!

Healthy Taco Pizza
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 4 tortillas
  • 1-15 oz can refried beans
  • 1 cup shredded cheddar cheese
  • 3 cups shredded lettuce
  • 2 chopped tomatoes (1-2 cups)
  • 3/4 cup chopped onion
  • 1/4 cup sour cream
  • hot sauce if desired
Instructions
  1. Heat large skillet over medium heat. Add ground beef to pan and break up with a spatula. Continue to break up meat into smaller pieces as it browns, about 5 minutes. Add taco seasoning and cook another minute.
  2. Heat oven to 400 degrees.
  3. Toast tortillas in oven, flip after 5 minutes and cook another 5 minutes until golden brown.
  4. Top tortillas with refried beans and cheese.
  5. Bake for about 3 minutes, or until cheese is melted.
  6. Top with beef, lettuce, tomatoes, onion and sour cream.
Calories: 734 Fat: 36 Carbohydrates: 50 Sugar: 8 Sodium: 1205 Fiber: 11 Protein: 51

 

grilled chicken sandwich

Grilled Chicken Sandwich | A Nutritionist Eats

Today, I’ve got a delicious, messy, filling – and healthy – dinner for you all!

When I put a call out for the type of recipes you’d all like to see, there was an overwhelming request for kid-friendly, family dinners. That makes sense. Dinners are tough and so I’m working on more entire-meal dinners with a focus on kid-friendly meals.

Grilled Chicken Sandwich | A Nutritionist Eats

For this particular meal, the center, the main, the BEST part… is the grilled chicken sandwich. The sides – grilled potato wedges and a simple salad – are good, but the sandwich is WHERE it’s at. Let me tell you about it.

Multigrain bread. Avocado. Sriracha aïoli. Swiss cheese. Tomato slices. Grilled chicken.

Grilled Chicken Sandwich | A Nutritionist Eats

Yes. Yes. Yes. Yes. Yes. And. YES!

In my mind, dinner needs to get to the table quickly and it needs to be nutritionally balanced. This sandwich fits the bill. The sides fit the bill. Protein, vegetables, healthy fats, and whole grains/starches…it’s all here!

When I look at this dinner on paper (or screen) it looks like a lot, but it really isn’t. Prepare the aïoli, prep potatoes and chicken and while those are on the grill, make the salad and get the remaining sandwich ingredients ready.

Grilled Chicken Sandwich | A Nutritionist Eats

Dinner’s on the table in about 30-40 minutes!

 

Grilled Chicken Sandwich
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 Tbsp mayonnaise
  • 1 Tbsp sriracha (give or take depending on how hot you like it!)
  • 3 medium red skin potatoes, washed
  • 3 Tbsp olive oil
  • 1 pound chicken thighs, pounded even
  • 1 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 6-8 cups salad greens
  • 2 tomatoes
  • 8 oz (8 slices) multigrain bread
  • 1 avocado, mashed and seasoned with salt
  • 4 slices of swiss cheese
Instructions
  1. Heat grill to medium-high heat.
  2. Make aïoli: combine mayonnaise and sriracha. Set aside.
  3. Make potatoes: cut potatoes into wedges about 1inch thick and toss with 1 Tbsp of olive oil, and salt & pepper.
  4. Prep chicken: drizzle 1 Tbsp oil, salt & pepper.
  5. Place potatoes on grill and cook for about 7-10 minutes, flip over.
  6. Add chicken to grill and cook for 5-7 minutes, flip over. Cook both chicken and potatoes another 10 minutes, until both are thoroughly cooked through and remove from grill.
  7. Slice 1 tomato for sandwiches and remaining into small pieces for the salad.
  8. Whisk together balsamic vinegar, dijon and remaining 1 Tbsp of olive oil together in a large bowl. Add greens and toss.
  9. Assemble sandwiches, plate sides.
Calories: 700 Fat: 32 Saturated fat: 9 Trans fat: 0 Carbohydrates: 62 Sugar: 11 Sodium: 600 Fiber: 9 Protein: 40 Cholesterol: 120
Notes
If you aren’t a fan of spice or sriracha, try pesto instead!